PANEER PANCH PHORAN
Just when you think you’ve exhausted paneer recipes, here is one more! Paneer Panch Phoran is a creamy and rich recipe filled with warming flavours. It shares similarities with Paneer Butter Masala or Shahi Paneer but with the addition of panch phoran, you get a party of aromas and a unique taste. We love Paneer in our Paneer Tikka Biryani, Paneer Jalfrezi, Punjabi Saag Paneer, Paneer Paratha Or try our all-time famous: Dry Chilli Paneer Restaurant Style
What is Panch Phoran?
Panch means 5. Panch Phoran is a mix of Indian 5 spices that originate from Eastern India. The spices are seeds and consists of equal parts fenugreek seeds, mustard seeds, nigella seeds, cumin seeds, and fennel seeds. Panch Phoran is always used whole and the seeds would never be ground, unlike garam masala which comes in powder form. The easiest option is to buy Panch Phoran from a supermarket, however, it’s cheaper to buy the seeds individually and make your own!
Flavour of Panch Phoran
Panch Phoran is often used in achar (pickle). Many dishes that contain panch phoran will be named as “achari” for this reason. It is described to have a nutty and bitter, herbaceous and sweet flavour all in one. Panch Phoran JCO dishes: Aloo Panch Phoran Achari Mirch
Ingredients for Paneer Panch Phoran:
(full list and method in recipe card below) Paneer – cut into cubes. You could also use other vegetables here and make a mix veg panch phoran Panch phoran – (use mustard, cumin, fenugreek, onion and fennel seeds) Whole Spices – (bay leaf, green cardamom, cloves, and cinnamon bark) Oil – any flavourless oil works well Ghee – for extra richness Onion, ginger garlic puree and green chilli – to form the base of the gravyKasoori methi – gives wonderful “restaurant-style” flavours to the dish red chilli powder turmeric powder ground cumin and ground coriander smooth tomato purée – you can use tinned plum/chopped tomato or passata or fresh crushed tomatoes. 1 tsp sugar single cream – use single or double cream lemon juice – fresh or bottled works fine
How to make Paneer Panch Phoran:
Shallow fry paneer cubes, remove and leave it aside for later use. Add ghee, add whole spices and panch phoran. Add onion Add ginger garlic purée Add green chilli Tip the puréed tomato Now add all the spice powders and add fenugreek leaves. Add a couple of TBSP water so masala doesn’t burn. Add paneer cubes Add salt and sugar. Pour the cream and mix the curry, let the curry simmer for a few minutes Turn off the heat, add lemon juice Garnish it with fresh coriander or kasoori methi
How to serve
You can’t go wrong with round and soft Gujarati Rotlis for everyday meals For a special occasion, why not try Restaurant style Garlic and Coriander Naan. Serve with Ghee rice or Coconut Milk Pulao Rice, you may serve this cool and fresh Indian kachumbar Salad too. Did you like this recipe?
